Best Solo Teriyaki Chicken Pilaf Recipes

SOLO CHICKEN MUSHROOM PILAF

Steps:

• Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
• Add the diced onion and saute until nearly transparent.
• Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
• Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
• Add the mushrooms, and stir.
• Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
• Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
• After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
• Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.

OVEN-BAKED CHICKEN PILAF

Steps:

• Heat the oven to 200/180/Gas 6.
• Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
• Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.
• Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.
• Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.

ONE-TRAY CHICKEN WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

MOROCCAN CHICKEN PILAF

Steps:

• Heat oven to 350°F.
• Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
• While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
• Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
• Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
• Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
• Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
• Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
• Stir in olives and serve.